Creamy Asian Cucumber Salad Bowl for a Quick Refreshing Meal

The Creamy Asian Cucumber Salad Bowl is a refreshing, vegan, no-cook dish perfect for hot days or meal prep.

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Prep Time 15

Chilling Time 1

Total Time 1 15

Servings: 4 bowls

Course: Salads

Cuisine: Asian

Calories: 250

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Salad

2 large Cucumbers Crisp and firm
1 medium Red Onion Can substitute with scallions
1 cup Tofu Baked works best
1 cup Edamame Frozen is fine
1 medium Carrot Alternatively, bell peppers can be used
2 stalks Spring Onion Can use green onions as a substitute

For the Dressing

1/2 cup Vegan Cream Cheese Can swap with cashew cream
1/4 cup Vegan Mayo Tahini can be an alternative
1 tablespoon Sriracha Adjust for spice tolerance
1 tablespoon Chili Crisp Oil Optional
2 tablespoons Soy Sauce Tamari is a gluten-free option

For Garnish

2 tablespoons Sesame Seeds For crunch
Nori Flakes Optional but recommended

Equipment

mixing bowl
jar
whisk

Method

Preparation

Wash the cucumbers and slice thinly, layering them in a jar.
Add red onion, tofu, edamame, carrot, and spring onion in layers.
In a bowl, whisk together vegan cream cheese, vegan mayo, Sriracha, chili crisp oil, and soy sauce.
Spoon the dressing over the layered vegetables in the jar.
Top with sesame seeds and optional nori flakes. Seal and refrigerate for at least an hour.
Shake well before serving, either from the jar or in a bowl.

Nutrition

Serving: 1bowlCalories: 250kcalCarbohydrates: 23gProtein: 10gFat: 14gSaturated Fat: 3gPolyunsaturated Fat: 5gMonounsaturated Fat: 4gSodium: 500mgPotassium: 450mgFiber: 6gSugar: 4gVitamin A: 2000IUVitamin C: 35mgCalcium: 150mgIron: 2mg

Notes

Use fresh ingredients for the best flavor and texture. Adjust spice levels to taste and store leftovers in an airtight container.

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